Cherry-Almond Buckle
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Serves: 1, 8x8 inch cake
 
I made this recipe twice in one week, first cherries with sliced almonds and second with a combination of peaches and blueberries (bloobs!) with chopped almonds. Both buckles were delish, but I definitely preferred the texture of the sliced almonds on top over the chopped. Another note, this cake can be made in a regular mixing bowl with a wooden spoon or rubber spatula–no mixer or beaters necessary!
Ingredients
  • 1 stick (4 ounces) unsalted butter, browned
  • ¾ cup plus 2 tablespoons granulated sugar, divided
  • 2 large eggs
  • ½ cup plain greek yogurt
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 4 cups pitted cherries
  • ½ cup sliced almonds
Instructions
  1. Brown the butter in a saucepan over medium heat, stirring occasionally until the solids in the butter become deep brown and has a nutty fragrance. Remove from the heat and set aside to cool.
  2. Preheat the oven to 350ºF. Spray an 8×8 inch baking pan and line with parchment, leaving an overhang on opposite sides and secure (I use binder clips for this task). Spray the parchment with cooking spray and set aside.
  3. In a large bowl, mix to browned butter and ¾ cup sugar to combine. Beat in the eggs, one at a time, until thoroughly combined. Mix in the yogurt and extracts.
  4. In another bowl, stir together the flour, baking powder, and salt. Fold this into the butter and sugar mixture until just combined and there are no longer any streaks of flour throughout the batter. Spread the batter into the prepared pan and top with the pitted cherries, there will be a lot of cherries to batter, press down in spots as needed. Scatter the almonds over the top and sprinkle the remaining 2 tablespoons of sugar over the top. Bake in the center of the oven for 50-55 minutes or until a toothpick inserted into the center of the cake (make sure to test in a batter spot and not a cherry spot) comes out clean. Remove from the oven and cool at least 15 minutes before removing from the pan and slicing. Leftover cake keeps well wrapped in the refrigerator for a few days. Bring to room temperature before serving.
Recipe by hungrygirlporvida.com at http://www.hungrygirlporvida.com/blog/2015/07/08/cherry-almond-buckle/